Why We Roast on Tuesdays
Tuesday is the quiet centre of our week. The café is still closed when the roaster begins to warm, the first batch is deliberately small, and nobody moves on until that coffee has been tasted.
One roasting day sounds restrictive. In practice, it gives the whole team a shared clock. The green coffee gets our full attention, the bar knows what is resting, and every retail bag leaves close to the day it came out of the drum.
A week with a rhythm
Not every coffee is ready at the same speed. Alder becomes round and comfortable after a few days. Brighter guest coffees often need longer before their sweetness settles into place. Keeping the work together on Tuesday lets us follow those changes instead of guessing at them.
It also makes the next roast better. The previous batch is still fresh in our minds when we adjust the heat, airflow or finish time. A small change has a reason behind it, and we can taste whether it helped before another week begins.
What happens after the roast
- Tuesday: roast, cool and taste every batch.
- Wednesday: cup the coffees again and make notes for the bar.
- Thursday: dial in espresso and prepare the first retail bags.
- Friday onward: brew, taste and send the week’s coffee out.
Fresh coffee does not mean coffee used straight from the roaster. It means giving each lot enough rest, then serving it while it still tastes alive. Tuesday gives us the time to do both.